Coffee Cup Coffeecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the crumb topping;
2 Tbls. firmly packed dark- brown sugar
2 Tbls. flour
1 Tbls. softened butter
pinch cinnamon
pinch salt.
For cake
1 Tbls soft butter
1 Tbls. firmly packed dark- brown sugar
1/2 egg( 1 large egg lightly beaten and divided)
2 Tbls. sour cream
1 tsp.maple syrup
Vanilla(a few drops)
1/4 c. flour
1/4 tsp. cinnamon
1 tsp. apricot or other preserves
Pour 1/2 the batter into a butter 12 oz. coffee cop or 12 oz baking bowl
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Directions: |
Directions:For the crumb topping: mix ingredients together in a small bowl with your fingers, pinch together until crumbs form.
To Make the cake:Mix butter and sugar together in a large measuring cup until creamy; add the egg, sour cream, syrup and vanilla. Beat until blended well; Add the flour and cinnamon; beat until smooth.
Pour 1/2 the batter into a buttered 12 oz. coffee cup or 12 oz. baking bowl. Drop the preserves into the center and pour the remaining batter on top. Top with the crumb topping, microwave for about 1 minute, 15 sec. |
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Personal
Notes: |
Personal
Notes: I have some 12 oz. Pyrex baking dishes that I prefer using. but I have used the 12 oz. coffee cup. Place the cup on a saucer to catch possible overflow. You might need to adjust cooking times , depending on the strength of your microwave oven. The cup and mixture will be hot. Allow to cool a bit before eating. Each recipe makes 1 serving. I usually double the recipe since most call for 1/2 egg so I may as well just double and have 2 servings.
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